Gillian McKeith's Food Bible (276 page)

The antioxidants in peaches are helpful.

High-fiber foods such as brown rice, whole grain cereals, beans, and pulses. Fiber is an essential component of a healthy diet.

Oily fish such as salmon, mackerel, and trout, two to three times a week. Fish eaters have been reported to have a low risk of lung cancer, which is thought to be linked with its omega-3 fatty acid content. Vegetarians can obtain omega-3 fats from plant-derived sources including flax seeds, soy, walnuts, and dark green leafy vegetables.

Freshly pressed fruit and vegetable juices. These are concentrated in anticancer compounds and help to cleanse the body of toxins and boost energy levels.

Water, to help keep the cells cleansed and hydrated. Drink at least eight glasses of bottled or filtered water daily.

AVOID

Meat. A higher consumption of well-done meat, fried meat, and red meat in general has all been linked to an elevated risk of lung cancer. People with the disease are best to get their protein from nonmeat sources such as tofu, beans, whole grains, quinoa, nuts, seeds, eggs (no more than five a week), and plain live yogurt.

Saturated fat and cholesterol. Lung cancer risk appears directly related to the consumption of foods containing saturated fat (red meat, lard, full-fat dairy products). Other studies have
shown that as dietary cholesterol increases, so does the risk of lung cancer.

Foods that contain toxic trans-fatty acids such as hard margarine, cookies, and anything that has been deep-fried.

Refined sugar, as several studies have found it increases lung cancer risk. Choose naturally sweet foods such as fresh and dried fruit (unsulphured) instead.

Processed foods. These add toxicity to the body and weaken the immune system.

Alcohol, as it increases the body’s toxic load and robs the system of important health-giving nutrients.

Coffee and black tea. Instead, drink grain coffee substitutes, green tea, which has anticancer properties, and herbal teas such as nettle, fennel, chamomile, peppermint, ginger, and rooibos.